Add a little extra to your traditional salad with the ingredients recommended in this homemade beet and canellini salad recipe.

 

 

Ingredients

• 3 medium red beets*
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 15-ounce can cannellini beans
• 1/2 cup reduced fat crumbled blue cheese
• 1/4 cup coarsely chopped pecans, toasted
• 2 cups fresh baby spinach

*One 16-ounce can whole beets can be substituted for medium red beets. Omit step 1. Drain canned beets well and cut each beet in half.

 

Directions

1. To prepare the beets trim off the tops, leaving 2 inches of stem and root. Scrub beets. Add beets to a large pot of water, bring to a boil, then reduce to a simmer. Cook until beets are fork tender, about 30 minutes depending on the size of the beets. When cool trim stem and root and peel.
2. While beets cook prepare the dressing. In a small bowl combine cider vinegar, mustard, sugar, olive oil, salt, and pepper. Whisk well.
3. When beets have cools, prepare salad in a large bowl. Combine beets and cannellini beans. Toss with dressing.
4. Place spinach leaves on a platter. Top with beet mixture.
5. Sprinkle with crumbled blue cheese and nuts.

 

Serves 4

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.